Description
Indulge in the rich flavors of My Fave Birria Tacos, featuring tender, slow-cooked beef enveloped in soft corn tortillas, topped with fresh cilantro and onion.
Ingredients
Scale
- 3 lbs chuck roast
- Soft corn tortillas
- 4 dried guajillo peppers
- 1 cup fresh cilantro, chopped
- 1 medium onion, diced
- 6 garlic cloves
- 4 cups low-sodium beef broth
- 1 tbsp cumin powder
Instructions
- Cut the chuck roast into chunks. Heat a large pot over medium heat and sear each piece until browned on all sides for added flavor.
- Remove stems and seeds from the guajillo peppers. Soak them in hot water for about 15 minutes until soft.
- In a blender, combine soaked guajillo peppers, garlic cloves, cumin powder, and 2 cups of beef broth. Blend until smooth.
- Pour the blended pepper mixture into the pot with the browned meat. Add the remaining beef broth and bring to a boil. Reduce heat to low, cover, and simmer for about 3 hours.
- After cooking, remove the meat from the pot and shred it using two forks.
- Warm corn tortillas on a skillet. Fill each tortilla with shredded birria meat, diced onions, and fresh cilantro. Serve with broth for dipping.
Nutrition
- Serving Size: 2 tacos (150g)
- Calories: 350
- Sugar: 2g
- Sodium: 550mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 70mg
Keywords: - Feel free to customize with different meats like lamb or chicken. - Add lime juice or avocado for extra freshness. - Store leftovers in an airtight container; they last up to three days in the fridge.